Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidat...Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.展开更多
Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empi...Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empirical judgment,which can not satisfy the need for standardized production of PXDB.Therefore,this study aimed to investigate volatile and non-volatile substances during the maturation process and to find markers related to the maturity of fermented chili.Two-dimensional gas chromatography-mass spectrometry(GC×GC-MS)combined with multivariate statistical analysis and relative odor activity values(ROAV)analysis revealed that 2-methoxy-3-isobutyl pyrazine,linalool,3-(methylthio)propionaldehyde,myrcene,and decanal(ROAV≥1,VIP>1,P<0.05)were regarded as potentially active aromatic markers for differentiating fermentation time.Additionally,ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLCQTOF-MS)combined with multivariate statistical analysis revealed that 25 compounds could serve as differentiated non-volatile compounds.The correlation of maturity-related physicochemical indicators with volatile and nonvolatile compounds revealed that four volatile compounds(2-methoxy-3-isobutylpyrazine,linalool,myrcene,and decanal)along with seven non-volatile compounds could serve as markers for evaluating the maturity of fermented chili.This study is expected to establish a standard for the determination of the maturity the fermented chili and lay the foundation for intelligent production of PXDB.展开更多
In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented...In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.展开更多
To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted us...To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.展开更多
The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of ferm...The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of fermented grains in the long fermentation period led to the identification of 44 plant proteins and 1460 microbial proteins.Following 12 days of fermentation,bacterial proteins exhibited a rapid surge,constituting the predominant components of fermented grains proteins,ranging from 64.64 to 81.28%.The differential proteins were predominantly associated with carbohydrate metabolism,energy metabolism,and amino acid metabolism.Among these,days 18 to 220 were dominated by differential protein in the protein hydrolase system and amino acid metabolic of the bacteria.Pathway analysis delineated the potential metabolic pathways through which cysteine,tyrosine,proline,isoleucine,among others,could be metabolized to yield pyruvic acid,acetyl-CoA,ultimately leading to the production of acetic acid,butyric acid,and hexanoic acid.Furthermore,phenylalanine underwent metabolism,resulting in the production of phenylacetaldehyde,phenylacetic acid,and phenylacetic acid ethyl ester.With the extension of fermentation time,lactic acid underwent conversion to pyruvic acid,contributing to the generation of other acids,while aldehydes were converted to alcohols and acids.展开更多
Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism ...Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism of Val and Ile and reduced availability of Trp in the brain for serotonin synthesis.However,we hypothesized that the negative effect of using CFP in diets for weanling pigs may be overcome if diets are fortified with crystalline sources of Val,Trp,and(or)Ile.Methods Three hundred and twenty weanling pigs were randomly allotted to one of 10 dietary treatments in a com-pletely randomized design,with 4 pigs per pen and 8 replicate pens per treatment.A corn-soybean meal diet and 2 basal diets based on corn and 10%CFP or corn and 20%CFP were formulated.Seven additional diets were formu-lated by fortifying the basal diet with 20%CFP with Ile,Trp,Val,Ile and Val,Ile and Trp,Trp and Val,or Ile,Trp and Val.A two-phase feeding program was used,with d 1 to 14 being phase 1 and d 15 to 28 being phase 2.Fecal scores were recorded every other day.Blood samples were collected on d 14 and 28 from one pig per pen.On d 14,fecal samples were collected from one pig per pen in 3 of the 10 treatments to determine volatile fatty acids,ammonium concen-tration,and microbial protein.These pigs were also euthanized and ileal tissue was collected.Results There were no effects of dietary treatments on any of the parameters evaluated in phase 1.Inclusion of 10%or 20%CFP in diets reduced(P<0.05)final body weight on d 28,and average daily gain(ADG)and average daily feed intake(ADFI)in phase 2 and for the entire experimental period.However,pigs fed the CFP diet supplemented with Val,Ile,and Trp had final body weight,ADFI,ADG and gain to feed ratio in phase 2 and for the entire experiment that was not different from pigs fed the control diet.Fecal scores in phase 2 were reduced(P<0.05)if CFP was used.Conclusions Corn fermented protein may be included by up to 20%in diets for weanling pigs without affecting growth performance,gut health,or hindgut fermentation,if diets are fortified with extra Val,Trp,and Ile.Inclusion of CFP also improved fecal consistency of pigs.展开更多
Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in ch...Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.展开更多
BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.Howeve...BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.However,the evidence of its effects on the Indonesian population remains limited.AIM To investigate the effect of LcS-fermented milk on the gut microbiota and environment of Indonesian elderly houses.METHODS This double-blind,randomized,placebo-controlled trial involved 112 participants from Indonesian elderly houses,spanning a 2-week baseline and 24-week treatment.Participants were randomly assigned to probiotic or placebo groups,consuming fermented milk with or without LcS(>6.5×10^(9)colony-forming units).Fecal samples were collected every three months.Gut microbiota analysis was performed using 16S rRNA gene sequencing and reverse transcription quantitative polymerase chain reaction,while gut environment was assessed by measuring fecal organic acids,amino acid metabolites,and stool frequency.RESULTS Analyses of 16S rRNA gene sequence data at the 3-month period revealed increased Bifidobacterium and Succinivibrio and decreased Rikenellaceae RC9 gut group in the probiotic group.These shifts were associated with significant differences inβ-diversity metrics.The change in Bifidobacterium was confirmed by reverse transcription quantitative polymerase chain reaction,demonstrating higher abundance in the probiotic group than in the placebo group(8.5±1.1 vs 8.0±1.1,log10 bacterial cells/g;P=0.044).At 6-month period,the differences in Succinivibrio and Rikenellaceae RC9 gut group persisted.The probiotic group showed higher butyrate levels than the placebo group at the 6-month period(5.04±3.11 vs 3.95±2.89,μmol/g;P=0.048).The effect on amino acid metabolites and stool frequency was not significant.CONCLUSION Daily intake of LcS positively affects the gut microbiota and environment of people living in Indonesian elderly houses.展开更多
This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Compar...This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.展开更多
In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have i...In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have increased interest in dietary approaches,with a special focus on the intake of fermented foods.This has revived some of the most profound and practical constructs derived from food therapy in Chinese medicine(CM),where food therapy,along with fermented options,actively preserves health and prevents disease.In CM,the spleen and stomach system refers to the postnatal foundation of the body,which controls the processes of chewing,nutrient assimilation,and energy production(qi).The balance between intestinal and overall health is the foundation of psychosomatic well-being and is of utmost importance.Fermented foods can boost the spleen,alleviate stagnant food syndrome,dispel excess fluids,enhance protective functions,and strengthen the immune system.This review aimed to integrate the conceptual and clinical paradigms of CM with those of Western medicine,focusing on the role of fermented foods in gut microbiota regulation.This article discusses prominent fermented foods in CM and their classical functions,alongside the currently available peer-reviewed literature(published within the last 7 years)on their impact on gut flora and other clinical outcomes.Mechanistic considerations regarding the production of probiotics and other active metabolites,such as short-chain fatty acids,and the modulation of the intestinal barrier are discussed.This review also examines multidisciplinary approaches to dietary customs worldwide and outlines the clinical applications of these findings in the context of chronic disease management and gastrointestinal health.展开更多
Background Maintaining intestinal health is crucial for the overall well-being and productivity of livestock,as it impacts nutrient absorption,immune function,and disease resistance.Oxidative stress and inflammation a...Background Maintaining intestinal health is crucial for the overall well-being and productivity of livestock,as it impacts nutrient absorption,immune function,and disease resistance.Oxidative stress and inflammation are key threats to intestinal integrity.This study explored the antioxidant,anti-inflammatory,and barrier-strengthening properties of a fermented plant macerate(FPM)derived from 45 local herbs,using a specifically developed fermentation process utilizing the plants'inherent microbiota to enhance bioactivity and sustainability.Results In vitro experiments with IPEC-J2 cells showed that FPM significantly reduced intracellular reactive oxygen species(ROS)levels,improved barrier integrity,and enhanced cell migration under stress.Similar antioxidant effects were observed in THP-1 macrophages,where FPM reduced ROS production and modulated inflammatory responses by decreasing pro-inflammatory cytokines[tumor necrosis factor alpha(TNF-α),monokine induced by gamma interferon(MIG),interferon-inducible T cell alpha chemoattractant(I-TAC),macrophage inflammatory proteins(MIP)-1αand-1β]and increasing anti-inflammatory interleukin(IL)-10 levels.Mechanistic studies with HEK-Blue reporter cell lines revealed that FPM inhibited nuclear factor kappa B(NF-κB)activation via a toll-like receptor(TLR)4-independent pathway.In vivo,FPM significantly reduced ROS levels in Drosophila melanogaster and improved activity and LT50 values in Caenorhabditis elegans under oxidative stress,although it did not affect intestinal barrier integrity in these models.Conclusion The findings indicate that FPM shows promising application as a functional feed supplement for improving intestinal health in livestock by mitigating oxidative stress and inflammation.Further studies,including livestock feeding trials,are recommended to validate these results.展开更多
High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shan...High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shanxi(SX)and Qinghai(QH)in China.Besides,the physicochemical properties such as total number of colonies,p H and total acid content were determined,and the related factors of the differences were analyzed.The salinity of the 3 samples was 1.9%,8.0%and 10.0%,respectively,and the dominant bacterial genera were Loigolactobacillus,Arcobacter,and Marinomonas.Meanwhile,Loigolactobacillus was significantly positively associated with p H and nitrite in HLJ,Arcobacter was inversely related to p H and nitrite,while Marinomonas was negatively correlated with all physicochemical properties in QH which had the highest salinity.In addition,the 5 main differential metabolites in the 3 samples were acetic acid,4-ethylphenol,2,2,4-trimethyl-1,3-pentanediol diisobutyrate,2,4-tert-butylphenol,and 3-butenenitrile.Among them,the ketones and acids were positively correlated with the core bacteria in HLJ with the lowest salinity,and the main genera in SX were positively associated with various alcohols,while there was a positive correlation between Marinomonas and butyronitrile alcohol in QH with the highest salinity.This study provided a guidance for the differences and correlations of microorganisms,flavor compounds,and quality characteristics from a regional perspective by studying the various quality characteristics of the suancai.展开更多
Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects ...Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects and underlying mechanisms on gut health.In this study,a mouse model together with fecal microbiota transplantation(FMT)was utilized to study the effects and mechanisms of fermented DFRB(FR)on gut barrier function.We found that FR improved the intestinal morphology,gut tight junction proteins,mucin,antimicrobial peptides,and interleukin 22(IL-22)and promoted the gut Clostridium butyricum and butyrate.Notably,correlation analysis indicated gut C.butyricum and butyrate were two FR-induced effectors that improved gut health.FMT results suggested that C.butyricum,butyrate,and fecal microbiota from the FR group all reduced prolyl hydroxylase 2(PHD2)expression by activating peroxisome proliferator-activated receptor gamma(PPARγ)in the mouse colon.This decrease in gut PHD2 subsequently upregulated the hypoxia-inducible factor-1 alpha(HIF-1α)expression,which in turn increased the expression of its targeted downstream tight junction proteins,mucin and antimicrobial peptides,and colonic IL-22 secretion.Overall,FR-derived C.butyricum and butyrate might improve gut barrier function through the HIF-1 signaling pathway,which provides a reference for the application of fermented DFRB as a potential functional food for improving of gut barrier function.展开更多
[Objectives]This study was conducted to improve the poor water-holding capacity(WHC)and high syneresis rate of fermented soy milk by optimizing fermentation process conditions.[Methods]Based on the results of single f...[Objectives]This study was conducted to improve the poor water-holding capacity(WHC)and high syneresis rate of fermented soy milk by optimizing fermentation process conditions.[Methods]Based on the results of single factor experiments,response surface methodology was employed to optimize the fermentation temperature,fermentation time,and starter culture addition for enhancing WHC.The physicochemical properties of fermented soybean milk were analyzed.[Results]The optimal process parameters were determined as follows:fermentation temperature 36℃,fermentation time 8 h,and starter culture addition 5%.Under these conditions,WHC reached(77.18±0.08)%,which was consistent with the theoretical prediction value of(76.75±0.15)%.During fermentation,the pH decreased from(6.6±0.11)to(4.65±0.09),while acidity increased from(16.5±0.04)°T to(81.5±0.08)°T.The viable cell count rose from 1×10^(7)to 29×10^(7)cfu/ml,and WHC was improved significantly from(10.50±0.18)%to(77.40±0.13)%.[Conclusions]This study optimized the fermentation process parameters and revealed physicochemical characteristic changes during soybean milk fermentation,providing a theoretical foundation for industrial production.展开更多
Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion r...Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion requires not only controlling the inflammatory response,but also protecting the skin barrier.The study aimed to explore the potential of fermented oats(FO)as an innovative ingredient in skin care products,focusing on its capacity to alleviate inflammation and repair the skin barrier.Methods:The present study aimed to characterize the active composition and skin care effects of FO,which underwent enzymatic hydrolysis followed by fermentation with Saccharomyces cerevisiae.To evaluate the antiinflammatory properties of FO,we performed experiments to inhibit TNF-α/TNFR1 binding,nitric oxide(NO)release in RAW264.7 macrophage cells and neutrophil aggregation in zebrafish embryos.Additionally,the study evaluated the secretion of inflammatory factors,skin barrier function and moisturizing effects using a UVBirradiated skin model as a surrogate for photodamaged skin.Results:This study reveals that the fermentation process involving Saccharomyces cerevisiae significantly enhances amino acids and their derivatives in FO.Specifically,β-glucan,total protein,and flavonoids in FO increased by 14.78%,39.13%,and 600%,respectively.FO achieved a 79.87%inhibition rate of TNF-α/TNFR1 binding.It also reduced lipopolysaccharide(LPS)-induced NO release in RAW264.7 cells and inhibited neutrophil recruitment in zebrafish embryos.In a capsaicin(CAP)-stimulated skin model,3.5%FO suppressed TRPV1 expression.In a UVB-irradiated 3D skin model,FO decreased the secretion of pro-inflammatory cytokines(IL-1α,IL-6,COX2,NF-κB)and significantly upregulated loricrin(128.57%),filaggrin(336.36%),transglutaminase 1(70.97%),and caspase-14(217.65%).Additionally,FO enhanced moisturizing efficacy by increasing skin moisture content and AQP3 levels.Conclusion:As a novel fermentation ingredient,FO inhibits the expression of inflammatory factors,improves skin tissue morphology,and enhances hydration,achieving multi-faceted soothing and repairing effects.These findings suggest that Saccharomyces cerevisiae-fermented oat extracts hold promise as an innovative ingredient with anti-inflammatory and skin-protective benefits.展开更多
Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing B...Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing Bacillus subtilis with salt tolerance was screened from traditionally fermented golden pompano(TF)and used as a starter culture.Whole-genome sequencing analysis revealed it carries 4 clustered regularly interspaced short vpalindromic repeats structures and 2 genes encoding triacylglycerol lipase.Untargeted lipidomics identified lipid molecules(833)in 6 major classes from B.subtilis SCSMX-2 fermented golden pompano(IF).A total of 28 lipid molecules were upregulated in IF,including phosphatidylcholines(PCs),triacylglycerols(TAGs),and lysophosphatidylcholine.B.subtilis supplementation enhanced the production of polyenyl PCs and mediumand long-chain TAGs.The IF rich in linoleic,docosahexaenoic acids(DHA),and eicosapentaenoic acid were primarily distributed in the sn-2 position of DHA,PC and phosphatidylethanolamine.This research revealed the lipid profiles of IF,providing theoretical basis for the application of B.subtilis in the fermented fish industry.展开更多
This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic...This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic use,the research addresses the underexplored role of rice wine by analyzing homebrewed,herb-infused variants.Using flow injection analysis(FIA)and Fourier-transform infrared spectroscopy(FTIR),the study evaluated antioxidant activity and bioactive compound retention.Results show that naturally fermented,herb-infused rice wines,especially red rice wines fermented with Monascus purpureus,exhibit superior antioxidant properties,suggesting their potential as effective vessels for enhancing the therapeutic benefits of Chinese herbal medicine.展开更多
Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free r...Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that </span><span style="font-family:Verdana;">have harmful effects on human health. Date palm (DP), camels’ milk and </span><span style="font-family:Verdana;">goats’ milk have been reported to be used for the prevention and treatment of vari</span><span style="font-family:Verdana;">ous diseases in Arab countries. This study was designed to mix date palm</span><span style="font-family:Verdana;"> with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments </span><span style="font-family:Verdana;">improved the composition, viscosity, microbiological quality of fermented</span> <span style="font-family:Verdana;">camels’ and goats’ milk with nutritional functional values and acceptable</span><span style="font-family:Verdana;"> sensory attributes.展开更多
The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an ini...The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution into 8 samples). Samples 1-4 are unfermented cooked while Samples 5-8 were fermented, not cooked. All the 8 prepared samples barely lasted for two weeks, while samples 1, 3 and 7 lasted for six weeks. Total Volatile Base (TVB) ranged higher (24.12 - 29.43) mg/100gm in Samples 1-4 than (14.23 - 18.09) mg/100gm recorded in Samples 5-8. In Samples 1-4, FFA values were not significantly (P > 0.05) different;also followed a narrow range of (6.14 - 6.45)% while higher range of (6.42 - 12.27)% recorded in samples (5-8). Peroxide values (PV) increased in all the 8 samples in the second, fourth and sixth week, however higher values were recorded in Samples 5-8. Acidity generally increased with length (weeks) of fermentation with a gradual drop in pH from 7.2 (in the fresh fish) to pH 4.5 (sample 7), the worst sample at six weeks. Sample 4 with bacteria load of 5.05 × 105 at second week and sample 7 (8.2 × 105) at sixth week became unfit for consumption having exceeded the 5.0 × 105 ICMSF standard for safe fish product. Five bacteria species (Lactobacillus sp, Proteus spp, Staphylococcus aureus, Staphylococcus epidermis, Bacillus sp) with the exception of Proteus spwere not represented in sample 1 (due to salt content). Strong positive correlation (r = 0.97, P < 0.01) exists between PV and FFA. Acidityof the fermented products increased over the weeks with strong negative correlation (r = -0.121, P < 0.01) exists between pH and FFA. Acidity (i.e drop in PH) with increasing rancidity since (r = -0.313, P < 0.05) exists between PV and pH.展开更多
Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considere...Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considered one of the priorities. Nowadays, the fermentation industry has become very popular due to its great benefits in the pharmaceutical industry, the improvement of foodstuffs and the animal feed industry and its improvement. Moreover, microbial fermentation can enhance the content and digestibility of nutrients in nontraditional diets while decreasing the quantity of crude fiber and anti-nutritional elements such as tannins. The functional components (organic acids, bioactive peptides, lactic acid bacteria) found in microbial fermented feed can increase meat production in cattle, pigs, and sheep, and broiler productivity, carcass quality, intestinal health, immunological function, and so on. This paper examines the application study of microbial fermented feed in broiler production and serves as a resource for microbial fermented feed promotion and use in broiler production.展开更多
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.
基金supported by the Sichuan Provincial Department of Science and Technology(2024ZHCG0086)the Chongqing Science and Technology Commission(cstc2021jscx-cylhX0014).
文摘Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empirical judgment,which can not satisfy the need for standardized production of PXDB.Therefore,this study aimed to investigate volatile and non-volatile substances during the maturation process and to find markers related to the maturity of fermented chili.Two-dimensional gas chromatography-mass spectrometry(GC×GC-MS)combined with multivariate statistical analysis and relative odor activity values(ROAV)analysis revealed that 2-methoxy-3-isobutyl pyrazine,linalool,3-(methylthio)propionaldehyde,myrcene,and decanal(ROAV≥1,VIP>1,P<0.05)were regarded as potentially active aromatic markers for differentiating fermentation time.Additionally,ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLCQTOF-MS)combined with multivariate statistical analysis revealed that 25 compounds could serve as differentiated non-volatile compounds.The correlation of maturity-related physicochemical indicators with volatile and nonvolatile compounds revealed that four volatile compounds(2-methoxy-3-isobutylpyrazine,linalool,myrcene,and decanal)along with seven non-volatile compounds could serve as markers for evaluating the maturity of fermented chili.This study is expected to establish a standard for the determination of the maturity the fermented chili and lay the foundation for intelligent production of PXDB.
基金Supported by the National Key Research and Development Program of Traditional Chinese Medicine Modernization Project,China(No.2023YFC3504000)the Science and Technology Development Project of Jilin Province,China(No.20240404043ZP)the Science and Technology Innovation Cooperation Project of Changchun Science and Technology Bureau and Chinese Academy of Sciences,China(No.23SH14)。
文摘In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.
基金supported by the National Natural Science Foundation of China(22138004)Shaoxing Science and Technology Plan Project(2022B43001,2023B43001).
文摘To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.
基金financially supported by the National Natural Science Foundation of China(22138004)National Treasure Ecological Research Synergetic Innovation Center.
文摘The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of fermented grains in the long fermentation period led to the identification of 44 plant proteins and 1460 microbial proteins.Following 12 days of fermentation,bacterial proteins exhibited a rapid surge,constituting the predominant components of fermented grains proteins,ranging from 64.64 to 81.28%.The differential proteins were predominantly associated with carbohydrate metabolism,energy metabolism,and amino acid metabolism.Among these,days 18 to 220 were dominated by differential protein in the protein hydrolase system and amino acid metabolic of the bacteria.Pathway analysis delineated the potential metabolic pathways through which cysteine,tyrosine,proline,isoleucine,among others,could be metabolized to yield pyruvic acid,acetyl-CoA,ultimately leading to the production of acetic acid,butyric acid,and hexanoic acid.Furthermore,phenylalanine underwent metabolism,resulting in the production of phenylacetaldehyde,phenylacetic acid,and phenylacetic acid ethyl ester.With the extension of fermentation time,lactic acid underwent conversion to pyruvic acid,contributing to the generation of other acids,while aldehydes were converted to alcohols and acids.
基金Financial support for this research from Minnesota Corn Growers Association(Burnsville,MN,USA)Green Plains Energy(Omaha,NE,USA)is greatly appreciated.
文摘Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism of Val and Ile and reduced availability of Trp in the brain for serotonin synthesis.However,we hypothesized that the negative effect of using CFP in diets for weanling pigs may be overcome if diets are fortified with crystalline sources of Val,Trp,and(or)Ile.Methods Three hundred and twenty weanling pigs were randomly allotted to one of 10 dietary treatments in a com-pletely randomized design,with 4 pigs per pen and 8 replicate pens per treatment.A corn-soybean meal diet and 2 basal diets based on corn and 10%CFP or corn and 20%CFP were formulated.Seven additional diets were formu-lated by fortifying the basal diet with 20%CFP with Ile,Trp,Val,Ile and Val,Ile and Trp,Trp and Val,or Ile,Trp and Val.A two-phase feeding program was used,with d 1 to 14 being phase 1 and d 15 to 28 being phase 2.Fecal scores were recorded every other day.Blood samples were collected on d 14 and 28 from one pig per pen.On d 14,fecal samples were collected from one pig per pen in 3 of the 10 treatments to determine volatile fatty acids,ammonium concen-tration,and microbial protein.These pigs were also euthanized and ileal tissue was collected.Results There were no effects of dietary treatments on any of the parameters evaluated in phase 1.Inclusion of 10%or 20%CFP in diets reduced(P<0.05)final body weight on d 28,and average daily gain(ADG)and average daily feed intake(ADFI)in phase 2 and for the entire experimental period.However,pigs fed the CFP diet supplemented with Val,Ile,and Trp had final body weight,ADFI,ADG and gain to feed ratio in phase 2 and for the entire experiment that was not different from pigs fed the control diet.Fecal scores in phase 2 were reduced(P<0.05)if CFP was used.Conclusions Corn fermented protein may be included by up to 20%in diets for weanling pigs without affecting growth performance,gut health,or hindgut fermentation,if diets are fortified with extra Val,Trp,and Ile.Inclusion of CFP also improved fecal consistency of pigs.
基金supported by grant from the National Key Research and Development Program of China(2021YFC2101402)the National Natural Science Foundation of China(31972064,32302030)the China Postdoctoral Science Foundation(2023M731334)。
文摘Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.
基金Supported by the Yakult Honsha Co.,Ltd.,No.1226/FTP-UGM/HK/2018.
文摘BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.However,the evidence of its effects on the Indonesian population remains limited.AIM To investigate the effect of LcS-fermented milk on the gut microbiota and environment of Indonesian elderly houses.METHODS This double-blind,randomized,placebo-controlled trial involved 112 participants from Indonesian elderly houses,spanning a 2-week baseline and 24-week treatment.Participants were randomly assigned to probiotic or placebo groups,consuming fermented milk with or without LcS(>6.5×10^(9)colony-forming units).Fecal samples were collected every three months.Gut microbiota analysis was performed using 16S rRNA gene sequencing and reverse transcription quantitative polymerase chain reaction,while gut environment was assessed by measuring fecal organic acids,amino acid metabolites,and stool frequency.RESULTS Analyses of 16S rRNA gene sequence data at the 3-month period revealed increased Bifidobacterium and Succinivibrio and decreased Rikenellaceae RC9 gut group in the probiotic group.These shifts were associated with significant differences inβ-diversity metrics.The change in Bifidobacterium was confirmed by reverse transcription quantitative polymerase chain reaction,demonstrating higher abundance in the probiotic group than in the placebo group(8.5±1.1 vs 8.0±1.1,log10 bacterial cells/g;P=0.044).At 6-month period,the differences in Succinivibrio and Rikenellaceae RC9 gut group persisted.The probiotic group showed higher butyrate levels than the placebo group at the 6-month period(5.04±3.11 vs 3.95±2.89,μmol/g;P=0.048).The effect on amino acid metabolites and stool frequency was not significant.CONCLUSION Daily intake of LcS positively affects the gut microbiota and environment of people living in Indonesian elderly houses.
基金supported by the Innovation Talents Project of Harbin Science and Technology Bureau(2022CXRCCGO11)。
文摘This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.
文摘In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have increased interest in dietary approaches,with a special focus on the intake of fermented foods.This has revived some of the most profound and practical constructs derived from food therapy in Chinese medicine(CM),where food therapy,along with fermented options,actively preserves health and prevents disease.In CM,the spleen and stomach system refers to the postnatal foundation of the body,which controls the processes of chewing,nutrient assimilation,and energy production(qi).The balance between intestinal and overall health is the foundation of psychosomatic well-being and is of utmost importance.Fermented foods can boost the spleen,alleviate stagnant food syndrome,dispel excess fluids,enhance protective functions,and strengthen the immune system.This review aimed to integrate the conceptual and clinical paradigms of CM with those of Western medicine,focusing on the role of fermented foods in gut microbiota regulation.This article discusses prominent fermented foods in CM and their classical functions,alongside the currently available peer-reviewed literature(published within the last 7 years)on their impact on gut flora and other clinical outcomes.Mechanistic considerations regarding the production of probiotics and other active metabolites,such as short-chain fatty acids,and the modulation of the intestinal barrier are discussed.This review also examines multidisciplinary approaches to dietary customs worldwide and outlines the clinical applications of these findings in the context of chronic disease management and gastrointestinal health.
基金funded by Christian Doppler Forschungsgesellschaft(Josef Ressel Center for Phytogenic Drug Research,Wels,Austria)funded by a research project of the Austrian Competence Centre for Feed and Food Quality,Safety and Innovation(FFoQSI,FFG#881882)+1 种基金funded by the Austrian federal ministries BMK and BMDW and the Austrian provinces of Lower Austria,Upper Austria and Vienna within the scope of COMET-Competence Centers for Excellent TechnologiesThe COMET program is handled by the Austrian Research Promotion Agency FFG。
文摘Background Maintaining intestinal health is crucial for the overall well-being and productivity of livestock,as it impacts nutrient absorption,immune function,and disease resistance.Oxidative stress and inflammation are key threats to intestinal integrity.This study explored the antioxidant,anti-inflammatory,and barrier-strengthening properties of a fermented plant macerate(FPM)derived from 45 local herbs,using a specifically developed fermentation process utilizing the plants'inherent microbiota to enhance bioactivity and sustainability.Results In vitro experiments with IPEC-J2 cells showed that FPM significantly reduced intracellular reactive oxygen species(ROS)levels,improved barrier integrity,and enhanced cell migration under stress.Similar antioxidant effects were observed in THP-1 macrophages,where FPM reduced ROS production and modulated inflammatory responses by decreasing pro-inflammatory cytokines[tumor necrosis factor alpha(TNF-α),monokine induced by gamma interferon(MIG),interferon-inducible T cell alpha chemoattractant(I-TAC),macrophage inflammatory proteins(MIP)-1αand-1β]and increasing anti-inflammatory interleukin(IL)-10 levels.Mechanistic studies with HEK-Blue reporter cell lines revealed that FPM inhibited nuclear factor kappa B(NF-κB)activation via a toll-like receptor(TLR)4-independent pathway.In vivo,FPM significantly reduced ROS levels in Drosophila melanogaster and improved activity and LT50 values in Caenorhabditis elegans under oxidative stress,although it did not affect intestinal barrier integrity in these models.Conclusion The findings indicate that FPM shows promising application as a functional feed supplement for improving intestinal health in livestock by mitigating oxidative stress and inflammation.Further studies,including livestock feeding trials,are recommended to validate these results.
基金supported by the Key R&D Project of Ningbo City(2022Z176)the Open Project Program of State Key Laboratory of Food Science and Resources,Jiangnan University(SKLF-KF-202306)。
文摘High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shanxi(SX)and Qinghai(QH)in China.Besides,the physicochemical properties such as total number of colonies,p H and total acid content were determined,and the related factors of the differences were analyzed.The salinity of the 3 samples was 1.9%,8.0%and 10.0%,respectively,and the dominant bacterial genera were Loigolactobacillus,Arcobacter,and Marinomonas.Meanwhile,Loigolactobacillus was significantly positively associated with p H and nitrite in HLJ,Arcobacter was inversely related to p H and nitrite,while Marinomonas was negatively correlated with all physicochemical properties in QH which had the highest salinity.In addition,the 5 main differential metabolites in the 3 samples were acetic acid,4-ethylphenol,2,2,4-trimethyl-1,3-pentanediol diisobutyrate,2,4-tert-butylphenol,and 3-butenenitrile.Among them,the ketones and acids were positively correlated with the core bacteria in HLJ with the lowest salinity,and the main genera in SX were positively associated with various alcohols,while there was a positive correlation between Marinomonas and butyronitrile alcohol in QH with the highest salinity.This study provided a guidance for the differences and correlations of microorganisms,flavor compounds,and quality characteristics from a regional perspective by studying the various quality characteristics of the suancai.
基金supported by grants from the National Key R&D Program(2023YFD1301303)National Natural Science Foundation of China(32472950,U21A20249)+1 种基金China Agriculture Research System of MOF and MARA(CARS-35)National Center of Technology Innovation for Pigs,Zhejiang Agricultural Talents,Taishan Industrial Leading Talents Project.
文摘Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects and underlying mechanisms on gut health.In this study,a mouse model together with fecal microbiota transplantation(FMT)was utilized to study the effects and mechanisms of fermented DFRB(FR)on gut barrier function.We found that FR improved the intestinal morphology,gut tight junction proteins,mucin,antimicrobial peptides,and interleukin 22(IL-22)and promoted the gut Clostridium butyricum and butyrate.Notably,correlation analysis indicated gut C.butyricum and butyrate were two FR-induced effectors that improved gut health.FMT results suggested that C.butyricum,butyrate,and fecal microbiota from the FR group all reduced prolyl hydroxylase 2(PHD2)expression by activating peroxisome proliferator-activated receptor gamma(PPARγ)in the mouse colon.This decrease in gut PHD2 subsequently upregulated the hypoxia-inducible factor-1 alpha(HIF-1α)expression,which in turn increased the expression of its targeted downstream tight junction proteins,mucin and antimicrobial peptides,and colonic IL-22 secretion.Overall,FR-derived C.butyricum and butyrate might improve gut barrier function through the HIF-1 signaling pathway,which provides a reference for the application of fermented DFRB as a potential functional food for improving of gut barrier function.
基金Supported by Postgraduate Research Innovation Project of Shaoyang University(CX2023SY026)Natural Science Foundation of Hunan Province(2022JJ50232)Horizontal Scientific Research Project of Shaoyang University(2023HX43).
文摘[Objectives]This study was conducted to improve the poor water-holding capacity(WHC)and high syneresis rate of fermented soy milk by optimizing fermentation process conditions.[Methods]Based on the results of single factor experiments,response surface methodology was employed to optimize the fermentation temperature,fermentation time,and starter culture addition for enhancing WHC.The physicochemical properties of fermented soybean milk were analyzed.[Results]The optimal process parameters were determined as follows:fermentation temperature 36℃,fermentation time 8 h,and starter culture addition 5%.Under these conditions,WHC reached(77.18±0.08)%,which was consistent with the theoretical prediction value of(76.75±0.15)%.During fermentation,the pH decreased from(6.6±0.11)to(4.65±0.09),while acidity increased from(16.5±0.04)°T to(81.5±0.08)°T.The viable cell count rose from 1×10^(7)to 29×10^(7)cfu/ml,and WHC was improved significantly from(10.50±0.18)%to(77.40±0.13)%.[Conclusions]This study optimized the fermentation process parameters and revealed physicochemical characteristic changes during soybean milk fermentation,providing a theoretical foundation for industrial production.
文摘Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion requires not only controlling the inflammatory response,but also protecting the skin barrier.The study aimed to explore the potential of fermented oats(FO)as an innovative ingredient in skin care products,focusing on its capacity to alleviate inflammation and repair the skin barrier.Methods:The present study aimed to characterize the active composition and skin care effects of FO,which underwent enzymatic hydrolysis followed by fermentation with Saccharomyces cerevisiae.To evaluate the antiinflammatory properties of FO,we performed experiments to inhibit TNF-α/TNFR1 binding,nitric oxide(NO)release in RAW264.7 macrophage cells and neutrophil aggregation in zebrafish embryos.Additionally,the study evaluated the secretion of inflammatory factors,skin barrier function and moisturizing effects using a UVBirradiated skin model as a surrogate for photodamaged skin.Results:This study reveals that the fermentation process involving Saccharomyces cerevisiae significantly enhances amino acids and their derivatives in FO.Specifically,β-glucan,total protein,and flavonoids in FO increased by 14.78%,39.13%,and 600%,respectively.FO achieved a 79.87%inhibition rate of TNF-α/TNFR1 binding.It also reduced lipopolysaccharide(LPS)-induced NO release in RAW264.7 cells and inhibited neutrophil recruitment in zebrafish embryos.In a capsaicin(CAP)-stimulated skin model,3.5%FO suppressed TRPV1 expression.In a UVB-irradiated 3D skin model,FO decreased the secretion of pro-inflammatory cytokines(IL-1α,IL-6,COX2,NF-κB)and significantly upregulated loricrin(128.57%),filaggrin(336.36%),transglutaminase 1(70.97%),and caspase-14(217.65%).Additionally,FO enhanced moisturizing efficacy by increasing skin moisture content and AQP3 levels.Conclusion:As a novel fermentation ingredient,FO inhibits the expression of inflammatory factors,improves skin tissue morphology,and enhances hydration,achieving multi-faceted soothing and repairing effects.These findings suggest that Saccharomyces cerevisiae-fermented oat extracts hold promise as an innovative ingredient with anti-inflammatory and skin-protective benefits.
基金supported by the National Natural Science Foundation of China(32372367)the earmarked fund for CARS(CARS-47)+1 种基金Natural Science Foundation of Hainan Provine(323CXTD391)the Special Scientific Research Funds for Central Non-profit Institutes and the Chinese Academy of Fishery Sciences(2020TD69)。
文摘Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing Bacillus subtilis with salt tolerance was screened from traditionally fermented golden pompano(TF)and used as a starter culture.Whole-genome sequencing analysis revealed it carries 4 clustered regularly interspaced short vpalindromic repeats structures and 2 genes encoding triacylglycerol lipase.Untargeted lipidomics identified lipid molecules(833)in 6 major classes from B.subtilis SCSMX-2 fermented golden pompano(IF).A total of 28 lipid molecules were upregulated in IF,including phosphatidylcholines(PCs),triacylglycerols(TAGs),and lysophosphatidylcholine.B.subtilis supplementation enhanced the production of polyenyl PCs and mediumand long-chain TAGs.The IF rich in linoleic,docosahexaenoic acids(DHA),and eicosapentaenoic acid were primarily distributed in the sn-2 position of DHA,PC and phosphatidylethanolamine.This research revealed the lipid profiles of IF,providing theoretical basis for the application of B.subtilis in the fermented fish industry.
基金financed by the Internal Grant Agency of PalackýUniversity under projects IGA_PrF_2025_027 and IGA_FF_2024_047by the project Sinophone Borderlands-Interaction at the Edges(No.CZ.02.1.01/0.0/0.0/16_019/0000791).
文摘This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic use,the research addresses the underexplored role of rice wine by analyzing homebrewed,herb-infused variants.Using flow injection analysis(FIA)and Fourier-transform infrared spectroscopy(FTIR),the study evaluated antioxidant activity and bioactive compound retention.Results show that naturally fermented,herb-infused rice wines,especially red rice wines fermented with Monascus purpureus,exhibit superior antioxidant properties,suggesting their potential as effective vessels for enhancing the therapeutic benefits of Chinese herbal medicine.
文摘Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that </span><span style="font-family:Verdana;">have harmful effects on human health. Date palm (DP), camels’ milk and </span><span style="font-family:Verdana;">goats’ milk have been reported to be used for the prevention and treatment of vari</span><span style="font-family:Verdana;">ous diseases in Arab countries. This study was designed to mix date palm</span><span style="font-family:Verdana;"> with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments </span><span style="font-family:Verdana;">improved the composition, viscosity, microbiological quality of fermented</span> <span style="font-family:Verdana;">camels’ and goats’ milk with nutritional functional values and acceptable</span><span style="font-family:Verdana;"> sensory attributes.
文摘The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution into 8 samples). Samples 1-4 are unfermented cooked while Samples 5-8 were fermented, not cooked. All the 8 prepared samples barely lasted for two weeks, while samples 1, 3 and 7 lasted for six weeks. Total Volatile Base (TVB) ranged higher (24.12 - 29.43) mg/100gm in Samples 1-4 than (14.23 - 18.09) mg/100gm recorded in Samples 5-8. In Samples 1-4, FFA values were not significantly (P > 0.05) different;also followed a narrow range of (6.14 - 6.45)% while higher range of (6.42 - 12.27)% recorded in samples (5-8). Peroxide values (PV) increased in all the 8 samples in the second, fourth and sixth week, however higher values were recorded in Samples 5-8. Acidity generally increased with length (weeks) of fermentation with a gradual drop in pH from 7.2 (in the fresh fish) to pH 4.5 (sample 7), the worst sample at six weeks. Sample 4 with bacteria load of 5.05 × 105 at second week and sample 7 (8.2 × 105) at sixth week became unfit for consumption having exceeded the 5.0 × 105 ICMSF standard for safe fish product. Five bacteria species (Lactobacillus sp, Proteus spp, Staphylococcus aureus, Staphylococcus epidermis, Bacillus sp) with the exception of Proteus spwere not represented in sample 1 (due to salt content). Strong positive correlation (r = 0.97, P < 0.01) exists between PV and FFA. Acidityof the fermented products increased over the weeks with strong negative correlation (r = -0.121, P < 0.01) exists between pH and FFA. Acidity (i.e drop in PH) with increasing rancidity since (r = -0.313, P < 0.05) exists between PV and pH.
文摘Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considered one of the priorities. Nowadays, the fermentation industry has become very popular due to its great benefits in the pharmaceutical industry, the improvement of foodstuffs and the animal feed industry and its improvement. Moreover, microbial fermentation can enhance the content and digestibility of nutrients in nontraditional diets while decreasing the quantity of crude fiber and anti-nutritional elements such as tannins. The functional components (organic acids, bioactive peptides, lactic acid bacteria) found in microbial fermented feed can increase meat production in cattle, pigs, and sheep, and broiler productivity, carcass quality, intestinal health, immunological function, and so on. This paper examines the application study of microbial fermented feed in broiler production and serves as a resource for microbial fermented feed promotion and use in broiler production.
